The production of fortified pasta required an adaptation of the pasta making process (higher hydration level and mixing speed) to limit agglomeration of particles during mixing. Moreover, addition of legume flour induced a decrease in some pasta quality attributes (e.g. higher cooking loss, lower breaking energy). This could be attributed to the introduction of non gluten proteins and insoluble fibers which weakened the overall structure of pasta. A modification of the sensorial properties including higher hardness and higher fracturability were also observed.
This can also speed up the reaction between calcium carbonate and hydrochloric acid with a higher temperature as a higher temperature can let the particles to have a higher kinetic energy for more effective collisions to have a higher rate of reaction. From the calculation, the percentage if calcium carbonate in the toothpaste is found to be at about 20.14% which has a small difference from the literature value of 20%. This maybe cause by the errors when carried out the experiment such as parallax errors. For example, the position of eye level when taking reading or measuring which are not perpendicular to the scale of the instrument will result in the inaccuracy of the data. Next, the other error that might happen is the filter funnel is not inserted properly into the mouth of the conical flask causing some of the hydrochloric acid to be evaporated in the form of vapours.
Yes the differences in the salts density will affect how much the salt floats. The dilution with the most salt will be the most dense. This is also buoyancy because the egg is floating in a liquid. I also thi9nk the one with the most volume will float the most. Did you know that saltwater is more dense than fresh water?
How does salt effect the floating of a raw egg? Question: How does salt effect the floating of a raw egg? Hypothesis: If the water has more salt, then the egg will float higher, because salt makes the water's density higher by adding more mass to the water, so the egg would float higher in the water with more salt. Materials list- 1 500 ml cups 1 stop watch 1 raw eggs 70 ml of salt. 3.5 liters of water 1 measuring spoon 1 ruler Procedures: Put 350 ml of water in a 500 ml cup.
This change was the result of osmosis, the movement of water from high to low concentrations, losing mass when the concentration outside the shell was low and vice versa. In addition to showing osmosis, the egg also shows how osmosis plays a part in creating hypotonic and hypertonic states in cells, as the egg’s membrane is similar to that of a cell membrane. Osmosis is not only important in cells, but also explains why salt water shouldn’t be consumed and why our skin gets wrinkly, as water moves from high to low concentrations. In order to improve the accuracy of this experiment, a higher sample size, larger amounts of solutions and better controlled environments should be
The sooner hemolysis occurs , the greater the osmotic fragility of the cells ( Parpart etal. , 1947 ). The tests are based on the measure of red blood cell lysis as a function of osmotic stress. When erythrocytes are placed in hypotonic solutions, they begin to take on water osmotically. This results in swelling of the cell until the critical volume is reached, afterward the membrane at first leaks and then bursts releasing hemoglobin (Faulkner and king 1970 ).
8). The optimum ionic strength for red pigment production by M. purpureus was 1% NaCl. These results may be due to the increasing of electrolyte concentrations in saline environments tending to inhibit metabolic functions of the cells (Adler et al. 1982). The highest growth and red pigment production obtained from medium containing amino acid was L- tryptophan (4.75 ± 0.09 A500) and maximum dry cell mass was (3.9 ± 0.02 g/l) as shown in fig.
This will make the limestone lose the carbon dioxide and increase the purity of the calcium carbonate. Secondly, filter this mixture to remove the remaining silica and other insoluble materials. Next, add oxalic acid (H2C204), to the limestone powered. This mixture will create a calcium oxalate ( CaC2O4), and aqueous carbonic acid ( H2C03), according to this formula: CaC03 + H2C2O4 -> CaC2O4 + H2CO3. The next step is to rinse the calcium oxalate and sprinkle some deionized water and pour it into a beaker.
Sea star can adjust its osmotic pressure in its environment as they both have the same concentration of salt. The concentration of freshwater is higher than in the sea star. Freshwater is hypotonic to the sea star cells where dissolved salts are present. During osmosis, water molecules will enter the cells of the sea star thus increasing the osmotic pressure. This will lead to cell function disruption where essential organs are dehydrated and are unable to metabolize.
Simple carbs are sweet tasting but raise blood pressure fast than complex carbs. Complex carbs are formed by longer saccharide chains. Some simple carbohydrates include concentrated fruit juice, cookies, soda, jams and so on. Whereas complex carbs include, oatmeal, whole-grain bread and beans. Interesting Facts A carbohydrate has 4 calories per gram.
Water within the eggs flow outwards through the membrane to the syrup solution, decreasing the solute concentration. When the eggs were just placed in 200 mL of water, their masses greatly increased. The inside of the eggs have a higher solute concentration than the water outside the cell. Water